Creamy Truffle Risotto with Porcini Mushrooms

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, kept warm
• 1 cup porcini mushrooms, dried and rehydrated
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup Parmesan cheese, grated
• 2 tablespoons truffle oil
• 2 tablespoons butter
• to taste salt and pepper

Method

1. 01
   Rehydrate the dried porcini mushrooms in warm water for 20 minutes, then drain and chop them finely.
2. 02
   In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
3. 03
   Add the Arborio rice to the pan and stir for about 2 minutes, until the rice is well coated with the oil and slightly toasted.
4. 04
   Pour in the white wine and stir until it is almost completely absorbed by the rice.
5. 05
   Add the chopped porcini mushrooms to the rice and stir well to combine.
6. 06
   Begin adding the warm stock one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
7. 07
   Remove the pan from heat and stir in the butter, grated Parmesan cheese, and truffle oil. Season with salt and pepper to taste.
8. 08
   Let the risotto rest for a couple of minutes before serving to allow the flavors to meld together.